Spanish Steak Roll with Sauteed Vegetables

Pound meat with the flat side of a mallet to about ¼" thickness. Combine ½ tsp garlic powder and the pepper; sprinkle over steak. Heat one tsp. oil and the butter in 12-inch heavy frying pan over medium-high heat until hot. Panfry steaks 5 to 7 minutes for medium rare (or to desired stage of doneness), turning once. Remove steak to a heated platter and keep warm.

Add remaining 1 tsp. oil to frying pan. Add peppers, onion, walnuts and mushrooms. Cook two minutes, stirring frequently. Combine remaining ½ tsp garlic powder, ¼ tsp of salt and chili powder; sprinkle over vegetables and continue cooking and stirring for two minutes longer.

Spread steak with sour cream. Top with chilies. Starting at short side, roll steak up jelly-roll fashion; secure with four wooden picks. Spoon vegetables around steak on platter. Garnish with lemon slices and cilantro sprigs. To serve, carve steak roll in between wooden picks.

This was the grand prize winning recipe in the 1991 National Beef Cookoff. It's from Sandy Collins, Wheat Ridge, Colorado

Per serving: 277 calories; 16 g fat; 521 mg sodium; 73 mg cholesterol

Preparation time: 20 min. Cooking time: 9 to 11 min.

Posted on Genie by: Nadine

Your Spanish Steak Roll with Sauteed Vegetables is ready. Bon appetit!